The Best Yellow Squash Casserole

Submitted by JenSmith

"This is the absolute best yellow squash casserole I have ever eaten. I got the recipe from a local diner. Try it, you'll like it!"

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 large crookneck yellow squash or 2 large summer squash
• 1 large zucchini
• 1⁄2 cup coarsely-chopped carrot
• 1⁄4 cup unsalted butter
• 1 large yellow sweet onion, chopped
• 1 large garlic clove, minced
• 1 1⁄4 cracker crumbs
• 1⁄2 cup shredded sharp cheddar cheese
• Tabasco sauce
• salt and pepper
• 2 eggs, beaten

directions

1. Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
2. Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
3. Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
4. Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
5. Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
6. Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

Reviews

[melodysfcc]

I am not a cook on a daily basis. However, this was the easiest recipe I have ever defeated! I received a cheering applause from my family. Love it!

 

[Paula T.]

Had some squash, zucchini and carrots and found this recipe-lucky I did! It is GREAT! A combination of great veggies, along with the crunchiness of saltines-marvelous-thanks for sharing!!

 

[shalomcharlotte]

I was looking for a squash casserole after picking 8 out of my garden. So I found this one and it seemed healthy and delicious. I took ideas from the reviewers and here's what I did. I sauteed the onion in a soup pot and when they were soft I added the squash and carrots, a little water and cooked covered until soft. I like the one pot method easier but dont forget to strain this mixture well. Also, I found extra sharp horseradish cheese and I couldn't resist. Delicious. I added a can of cream of mushroom soup like a reviewer(chicken) did for moisture and creaminess. The only other change was panko bread crumbs instead of crackers because it's what I had but I did toast them in butter like the recipe called. I just absolutely loved it and I thought it was very light. Next time I won't add my crumb mix in and I'll scatter it on top like I was supposed to because it was the only thing I missed. Try it! Thanks for posting such a great recipe.

 

[halloweencat01]

wonderful recipe!!! My husband hates squash but loved this!!! He claims it to be the best hangover food ever!! thanks! I did add a teaspoon of horseradish

 

[Nana Chickens]

Thanks Jen for sharing this recipe. I should have posted last summer when I made it the first time. Made again for tonight's supper, again delish. I add more garlic, but that is only for our taste buds. This is a great recipe for people with a surplus of squash from their gardens. BTW, freezes fine. Nana